Cheese Tapioca Breads
The texture of these cheese tapioca breads is a cross between the chewy crust of a fresh baked French baguette and Japanese mochi. The breads are light and airy, with a lot of pocket holes inside. Unlike a baguette, which has a chewy crust and soft interior, these tapioca breads are chewy throughout. They are easy to make with only about 10 minutes of prep but plan to enjoy these little breads as soon as they cool because they don't keep well beyond a day.
Ingredients
- 1 egg
- 1/3 cup cooking oil
- 2/3 cup milk
- 1 1/4 cups tapioca flour
- 1/2 cup grated cheddar cheese
- 1 tsp salt
Instructions
- Preheat oven to 450°F. Grease a mini-muffin tin.
- Put egg, oil, milk, flour, cheese, and salt in a blender and process until the batter is smooth. Fill each muffin slot 2/3 full with the batter. Transfer the muffin tin to the oven and bake the tapioca breads for 15 to 20 minutes, or until the breads puff up and turn a light golden brown. Cool the breads before serving and store any extra in an airtight container for up to one day.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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